Comments on: expanding my to-cook list (enlisting your help!)

By: Kate Sharkface

Kate Sharkface — Mon, 21 Dec 2009 07:31:55 +0000

My Eta (my friend’s very spanish grandmother that i have adopted) makes an amaaazing tortilla. She uses some secret yellow onions that she won’t tell us where to get that are incredible. Oh my god, we used to take it to the beach, pull it out of the cooler and cry with happiness. I’m going to have to get her recipe and tell you how it turns out!

By: Wicked Yummy

Wicked Yummy — Fri, 20 Nov 2009 03:36:37 +0000

This is a little late, but you could make a chorizo hash. Sub out the corned beef with chorizo and modify seasonings to your likings, it is a local NE favorite!

By: Chris Johnston

Chris Johnston — Sun, 08 Nov 2009 21:28:40 +0000

Meatloaf with the chorizo in the center

By: passionfruitbutter

passionfruitbutter — Fri, 06 Nov 2009 14:03:10 +0000

Thanks for the suggestion. I’ve always thought the same about paella. Sadly, I really don’t have a suitable pan to make it at this point; I was able to convince my family to buy me a full set of cookware, but it’s VERY basic cookware since I think they were a bit hesitant to believe I’d be cooking as much as I am here at college. I’ll definitely give it a shot when I’m home, though…!

By: big_onion

big_onion — Thu, 05 Nov 2009 05:17:27 +0000

You could probably swing a paella without too many problems. I’ve made similar dishes in the past before I knew what it was actually called. Trying using this recipe as a template for food order and cooking times:

http://www.spain-recipes.com/paella-clams-ham-chorizo.html

Obviously put in whatever meats and veggies you have. I’ve always thought of paella as the precursor to jambalaya, so add/remove whatever you have/don’t have. Just make sure you have a suitable pan — something nice and wide that retains heat fairly well.

By: UptownLibrarian

UptownLibrarian — Wed, 04 Nov 2009 05:18:20 +0000

Oh yeah it totally is. Good call. One of my faves, so versatile and a real crowd pleaser.

By: passionfruitbutter

passionfruitbutter — Wed, 04 Nov 2009 02:07:00 +0000

The lightbulb just went off. It’s Delice de Bourgogne. So glad I finally figured it out; it was driving me crazy not to remember the name.

By: passionfruitbutter

passionfruitbutter — Wed, 04 Nov 2009 02:05:00 +0000

I definitely know it’s not Brillat-Savarin because that’s my personal favorite triple-creme and I remember noting that it wasn’t that one. I will do some further investigation and report back.

By: UptownLibrarian

UptownLibrarian — Wed, 04 Nov 2009 00:32:22 +0000

Are you sure it’s not Brillat-Savarin? Now that you mention it that sounds correct. It’s definitely one of those cakey, sort of moderately chalky at the center triple cremes rather than a smoother Brie.

But I think it would be fine with a relatively mild, non-mushroomy or garlicky Brie.

By: passionfruitbutter

passionfruitbutter — Tue, 03 Nov 2009 16:12:10 +0000

UL, you’re absolutely right about Stella!’s grilled cheese; they use a triple-creme Brie whose name escapes me. Not Brillat-Savarin, but… Hrm. The name is on the tip of my tongue. In any case, as long as I don’t have a triple-cream, I still might experiment with just a plain Brie, and maybe make a few tweaks to compensate for the less buttery flavor.